Ball Probes
10Pages

FOOD TEXTURE SPECIFICATION SS-MT-6420-0101 January 2001 INTERNET www.ametek.com www.chatillon.com www.lloyd-instruments.co.uk AMETEK , CHATILLON and NEXYGEN are registered trademarks of AMETEK, inc LLOYD INSTRUMENTS is a trademark of AMETEK, inc. Copyright 2000, by AMETEK, inc.

FG/BEC: Back Extrusion Food Cell Description The Back Extrusion Food Cell consists of a circular plunger which is driven into a larger cylinder to compress the food sample and force it through the gap between the plunger and the container. This results in a peak compression force and then a fluctuating compression force. The kit is supplied with three different diameter plungers to compress the sample. Specification Maximum Capacity Minimum Load Cell Cylinder Length Disc Diameters Weight Temperature Limits 500 N 112 lbf 100 N 22.5 lbf 125 mm 5.0 in 35 mm 1.4 in 40 mm 1.6 in 45 mm 1.8 in...

FG/KSC: Kramer Type Shear Cell Description The Kramer Type Shear Cell comprises ten parallel steel blades which are driven down through guide slots into a rectangular container with corresponding slots in the base. The sample is sheared, compressed and extruded through the bottom openings. Specification Maximum Capacity Minimum Load Cell Eye End Diameter Weight Temperature Limits 1 kN 100 N 15.85 mm 1 Kg Ambient to 100°C 225 lbf 22.5 lbf 5/8 in 2.2 lb Applications Used for the texture testing of food products such as fruit, pie fillings, baked beans, coleslaw, etc. State of the art software...

FG/SBS: Warner Bratzler Shear Blade Set Description The Jig consists of a rigid frame supporting a shear bar. Interchangeable shear blades fit into the frame. The kit is supplied with three blades: A square cut blade, a ‘V’ blade, and a ‘V’ blade with a hole in the apex. Specification Maximum Capacity Minimum Load Cell Eye End Diameter Weight Temperature Limits 1 kN 100 N 15.85 mm 0.25 Kg -10°C to 100°C 225 lbf 22.5 lbf 5/8 in 0.6 in Applications The jig acts in direct compression for slicing/ shearing tests on meat products and vegetables. Software is available to allow complete texture...

FG/TPB: Food 3 Point Bend Jig Description Three Point Bend Jig for general purpose food sample fracture testing. Specification Maximum Capacity Minimum Load Cell Span Range Eye End Diameter Weight Temperature Limits 1 kN 50 N 40 - 80 mm 15.85 mm 0.25 Kg -10°C to 100°C 225 lbf 11.2 lbf 1.6 - 3.1 in 5/8 in 0.6 lb Applications The Three Point Bend Jig enables snap testing of various products such as fruit, biscuits, snack products and chocolate. It provides variable spans up to 80mm with graduated marks for easy setting. The supports are 6mm in diameter. Testing using this jig can enable...

TG82: Magnus Taylor Puncture Probe Set Description This jig consists of two sets of cylindrical probes of different sizes. Each pair has one flat end and one hemispherical end. A twist action clamping chuck fitting directly to the load cell is included together with a flat 150mm² specimen support plate Specification Maximum Capacity Minimum Load Cell Probe Diameters Temperature Limits 2 kN 50 N 7.94 mm 11.11 mm -10°C +100°C 450 lbf 11.2 lbf 5/16 in 7/16 in Applications Puncture/penetration tests on fruit, vegetables and food products. Software is available to allow complete texture profile...

Ball Probes Description Two fundamental criteria for a good test are repeatability and resolution for comparison between results. In many cases where specimen hardness/ softness is required, a ball probe can provide both repeatability and resolution. The principle of the ball probe is that uniform compression force is distributed at a normal angle to the surface area of the ball. This gives an averaging effect over the local area being tested. Specification Probe No. Applications The Three Point Bend Jig enables snap testing of various products such as fruit, biscuits, snack products and...

Cylinder Probes Description The principle of the cylindrical probe is that as the probe is forced into the specimen, a shearing force acts which causes the sample to deform or rupture. This produces a curve showing load resulting from deformation. Specification Probe No. Diameter of Ball Applications Cylindrical probes have traditionally been used as general purpose compression probes for a wide range of applications, primarily for applying a deformation to a gel structure to determine the gel strength and elasticity. They are also useful for applying a shearing force to a gel to determine...

Texture Analysis Accessories Kits A range of Texture Analysis Accessories Kits are available from Lloyd Instruments. Each kit consists of specially selected jigs and probes for analysis of specific food types. Application of a texture analysis system in an organisation can highlight numerous quality improvement opportunities and other benefits through operations, typically research and development, production/process control, and quality assurance/control. Bakery Accessories Kit A Bakery Kit containing the following items:TPB - 3 point bend jig DPS - Dough firmness testing set DSJ -...

ORDERING INFORMATION Model Part No. Description FG/BEC FG/BCJ FG/KSC FG/FEC FG/SBS FG/SPAG FG/TPB FG/VBS TG82 TG83 FG/BA1 - FG/BA10 FG/CO15 - FG/CO90 FG/CY1 - FG/CY15 FG/BAKERY FG/CONFECT FG/DAIRY FG/GENERAL 01/2760 01/2664 01/2754 01/2758 01/2767 01/2659 01/2756 01/2663 01/1134 01/1114 See Above See Above See Above 01/2696 01/2698 01/2697 01/2695 Back Extrusion Food Cell Butter Cutting Jig Kramer Type Shear Cell Ottawa Forward Extrusion Cell Warner Bratzler Shear Blade Set Spaghetti / Noodle Testing Fixture Food Three Point Bend Jig Volodkevitch Bite Set Magnus Taylor Puncture Probe Set...